Seasoning for fish soup: which spices are best suited, how to choose them correctly

Varieties of fish soup

Before deciding on the choice of suitable fish, you should decide what type of fish soup to cook. There are two types of fish soup: “white” and “black”.

• For Russian “white” fish soup, you need to choose whitefish, ruffs, delicacy salmon, stellate sturgeon or white perch.
• For black fish soup you need to take asp or carp.

The difference between black fish soup and white fish soup is that to lighten the dressing of the last dish, they add onions, which absorb excess fat. The taste of fish in the “black” ear is enhanced by freshly ground black pepper and cloves. You can also add cucumber brine to the fish broth.

Classic ear is divided into the following varieties depending on the required varieties:

• for the national team - red with freshwater;
• for dry - fresh and dried mushrooms with dried fish;
• plastovaya – dried fish in layers with salted fish;
• sweet – increased amount of diced carrots;
• crayfish – fish and crayfish in a ratio of ½;
• crucian carp - with the addition of pearl barley, cooked separately, and rice;
• liquid - from fish with an empty intestine, prepared from live fish poured with boiling water;
• Arkhangelsk or Pomeranian - from fresh halibut or cod with the addition of heated milk and 82% butter;
• Chudskaya (Pskovskaya) - from smelts;
• prinarovskaya - from delicious lamprey;
• Onezhskaya - from pickled saffron milk caps and sushi;
• Don fish soup is prepared with tomatoes;
• For Volga fish soup you will need sterlet.

Subtleties of choosing a product for yushka

The most delicious fish soup will come from 2 or 3 fish varieties, so that the soup sparkles with new flavors. Useful tips for choosing the right fish. A small fish with a small number of bones, for example, a ruff, should be boiled into the fish soup.

Its pulp will give the broth the required degree of stickiness; after boiling, remove the ruff from the pan, then put larger boneless fish in the fish soup to get a rich taste and bright aroma. The most delicious fish soup will come from freshly caught gutted fish without gills, as they will give the broth a bitter taste.

The finished fish should be soft so that the meat easily separates from the bones. For high-quality fish soup, the fish's scales should be shiny, its eyes should be transparent and not cloudy. The gills of fresh carcasses have a bright red color without an unpleasant odor.

For national fish soup, you should not use red fish, as the quality of the soup’s taste will be completely different.

General tips for cooking fish soup

A few nuances you need to know:

1. To buy fresh fish, you need to pay attention to several factors. The fish husk should be moist and shiny; fish whose husk is not shiny is not fresh. The eyes of freshly caught fish are not cloudy. The gills should be red and odorless. Fish that have been caught a long time ago have pink-gray gills.
2. For a rich fish broth, you can use small fish, but they are still removed from the broth later.
3. Not a large amount of alcohol adds a piquant taste to the soup. It should be added at the end of cooking. There will not be a pronounced smell, but this will add “character” to the dish.
4. Cereals must be rinsed well several times before cooking in the ear. It is better to cook pearl barley separately and add it to the dish already prepared.

All fish dishes have a rich, characteristic taste. From any fish you can prepare a culinary masterpiece for your loved ones. When choosing ingredients, you need to take into account the taste preferences of the people for whom the dish is being prepared. The food will be much tastier if you cook it with love.

Which fish not to choose

Both sea and river fish can be added to the soup. An exception may be representatives of the herring fish: gobies, ram, roach, mackerel and willow. The taste of fisherman's soup is valued for its characteristic sweetness and light fresh aroma, but herring fish varieties do not provide this taste. Each housewife chooses what kind of fish the fish soup is made from; you need to ensure that the flesh is fresh, of high quality and without the obvious smell of mud.

It is better to clean the carcasses from tripe and gills, as the broth may acquire a dark shade. Fish not with scales, but with keratinized particles, must first be doused with boiling water and easily removed. From the sturgeon, remove the vertebral cartilage with the viper inside, as it is toxic.

Description of seasoning for fish soup

The fish soup got its name in honor of the cauldron in which it was previously cooked.
This is a dish in which the main ingredient is fish. Many people do not like its smell and taste. Correctly selected fish soup spices will correct this. In addition, they improve the functioning of the gastrointestinal tract and stimulate appetite. Seasonings for fish soup can be purchased ready-made in the store. However, it is recommended to cook them yourself. Thanks to this, you can add only those spices that you like. In addition, such a mixture will definitely not contain harmful artificial additives.

Features of sea fish recipes

For a rich dish, varieties such as pangasius, all varieties of salmon, halibut, sea bass, pollock, horse mackerel are suitable. The size of the carcasses does not matter; there is an opinion that small fish are more aromatic and tasty in soup, but fish soup with large fish pieces in broth is considered the most appetizing. The fish must be gutted, leaving the milt and caviar.

For cooking, use fresh specimens, and if you have frozen fish, it is better to defrost it on the bottom shelf of the refrigerator, avoiding defrosting in the microwave or in hot water. For richness of taste and a spectacular appearance of the plate, it is better to put 2-3 varieties of fish. You need to cook the abalone over low heat without a lid so that the broth becomes rich.

You can add originality to the taste of the soup with shrimp, squid, octopus and other seafood. Potato tubers, onions, juicy carrots and celery are suitable as additional ingredients. For seasonings, it is better to use freshly ground black pepper, clove stars, parsley and dill, lemon slices, thyme, bay leaves, allspice.

The taste of additives should be moderate and not overpower the main fishy taste.

Features of cooking fish soup from river varieties

Fish from the river is more bony, so this fact must be taken into account when preparing the first course for children. It is best to cook a good fish soup from freshly caught lake fish. Freezing can also be used, but the carcasses must be gradually defrosted before cooking. It is better to cook the soup with the lid slightly open, without letting the soup boil vigorously.

How to cook fish broth

When cooking the broth, it is necessary to remove any foam from the surface. When you add unpeeled onions to your soup, the broth will acquire a pleasant amber hue and transparency.

At home, it is better to use filtered or bottled water without foreign odors. For the first broth, you need to boil the fines, cleaning the insides and gills.

You can tie the small change with gauze and hang it from the handle of the pan so that fish remains and bones do not get into the broth. For large carcasses, it is better to cut out the heads and tails; small scales can be left for stickiness and the characteristic aroma of the broth.

Strain the finished sticky broth, only then continue cooking with larger and meatier pieces of fish. It is not recommended to add water during the cooking process, as the taste of the dish will deteriorate. It is better to place green slices not in a container, but on a plate with a portion of steaming fish soup.

Important! Classic fish soup is made only from fresh raw materials, and a dish made from frozen fish is better called a soup with seasonings and slices of vegetables.

Pink salmon soup

The recipe for pink salmon soup at home also deserves special attention.

Ingredients:

• 1 liter of water;
• 300 g pink salmon fillet;
• 2 tbsp. l. millet cereals;
• onion;
• 100 ml vodka;
• 4 potatoes;
• Bay leaf;
• 2 carrots;
• half a bunch of fresh dill;
• a pinch of salt.

Cooking method:

1. Place chopped pink salmon fillet and peeled vegetables (carrots and onions) into the water. Cook after boiling for about 10 minutes.
2. The fish, carrots and onions are removed, and the fish broth is filtered.
3. Add millet cereal and half a glass of vodka to the broth. Cook from the moment of boiling for about 10 minutes.
4. The fish pulp is separated from the skin and bones. Add fish, carrots and bay leaves to the soup. Cook for about 10 minutes.
5. Finely chop the dill and add it to the fish soup and boil it a little.

This recipe for delicious fish soup with millet deserves special attention from culinary experts.

View this post on Instagram

3 Jan 2021 at 11:16 PST

The best fish soup options from different fish varieties

If you study which fish is best to make fish soup from, you will get a delicate, light dish with a strong broth and tender fish flesh.

Triple ear

The first course must be prepared from three types of broth. The recipe looks like this: 1 kg of small minnows or perch, 1 kg of medium-sized carcasses of crucian carp or bream, 1 kg of carp or sterlet, 3 onions, 5 potato tubers, parsley root, 2 bay leaves, salt as desired, 50 g ice vodka, chopped parsley for presentation.

Triple fish soup is done step by step. Gut the fines, wash and remove the gills. Pull out the giblets from the carcasses and cut off the rough fins. Gather the fish into a gauze knot. Immerse the knot in cool water with parsley root, finely ground salt and onion. After boiling, remove the foam with a slotted spoon, turn down the heat and cook the soup for about 30 minutes.

Remove the fish and strain the broth. Clean medium fish, gut them and divide into large pieces. Place the pieces in a container, boil for 15 minutes and remove from the soup. Also add the potatoes cut into pieces and continue cooking the soup for another quarter of an hour.

Place large fish, peeled and cut into pieces, into the soup, add bay leaf and peppercorns, boil the fish soup until the fish is soft, pour in vodka. Turn off the heat, cover the soup with a lid and let it sit for 7 minutes. Present a treat with chopped herbs.

If the soup comes out a bit cloudy, you can add the protein into the mixture, stirring so that it absorbs the noise from the broth

From river fish varieties

It is best to prepare fish soup from fresh fish: pike, perch, pike perch. The recipe consists of the following components: 1.5 kg of fish, 1 onion and carrot each, 4 potato tubers, 3 bay leaves, 10 black peppercorns, optional salt, a slice of butter weighing 50 g, a shot of vodka, a handful of chopped dill with parsley.

Cook the soup step by step. Separate the heads with tails from all fish, cut off the gills and eyes. Separate the fillet from the ribs and backbone. Pour 3 liters of water over the heads and cook the broth with ½ onion for 15 minutes. Remove the fish and onions, add the chopped potatoes and continue cooking the fish soup for 10 minutes.

Next, add the chopped carrots, fillet slices and seasonings to the pan. Cook for 15 minutes, salt the dish and add vodka so that the soup does not smell like fish and mud. Remove the pan from the stove, remove the bay leaf and add a slice of butter. Present a treat with chopped herbs.

Important! Canned fish may be added to the recipe.

Fish soup recipes

Fish soup in Azov style

Ingredients:

• 1 kg of sawfish or pike perch;
• Potatoes – 2 or 3 pcs;
• Grated carrots – 100 g;
• Onion – 100 g;
• Bulgarian, sweet pepper – 50 g;
• Hot pepper, capsicum – 5 g;
• Ripe tomatoes – 50 g;
• Garlic – 10 g;
• Greenery;
• Salt, peppercorns, bay leaf
• 25 gr. vodka without flavoring additives.

Clean and rinse the fish. Separate the fillet from the bone, and cook the broth on the remaining ridge and head. Strain from the bones - this will be the basis for the fish soup.

Chop ½ onion, grate carrots, finely chop potatoes. Boil vegetables in broth until half cooked. Remove the core from the bell pepper and cut it into 4 parts, wash the tomato, cut out the core, cut into 4-6 parts. Place sweet peppers and tomatoes into the broth with vegetables; after 20 minutes, add the fillet and spices to the broth.

When all the ingredients are ready, which is approximately 10-12 minutes after cooking the fish, you need to pour vodka into the pan and cook for another 2-3 minutes.

The second half of the onion, garlic, herbs and hot pepper must be finely chopped; the amount of hot pepper depends on preference. Add all the spices to the soup and turn off the pan, let the soup brew for 20 - 30 minutes.

Rich soup with tomato

Ingredients:

• river fish 1.0 – 1.2 kg;
• onions – 100 g;
• Carrot – 50 g;
• Potatoes – 200 g;
• Celery root – 50 g;
• Millet – 50 g;
• Tomato juice or tomatoes – 150 g;
• Vegetable oil
• Garlic
• Salt, peppercorns, bay leaf, ground red pepper

Place potatoes and celery, which are cut into cubes, into boiling water.

Pour chopped onions and carrots into a well-heated frying pan with oil. Sauté the vegetables until half cooked, then add the tomato and chopped garlic. Simmer covered for 5 minutes.

Pour millet into water with half-cooked potatoes and cook for 15 minutes, then add fish and fry. After 5-7 minutes, add herbs and spices, cook for another 10 minutes. When serving, add chopped herbs to the plate.

This fish soup can be prepared without tomato, if desired.

Salmon soup

To prepare you will need:

• Salmon head or ridges, can be replaced with other fish - 500 g;
• Salmon fillet – 400 g;
• Potatoes – 200 g;
• Carrots – 100 g
• Onions – 70-80 g
• Greens – 30 g
• Spices – salt, peppercorns, bay leaf
• You can add garlic if you wish.

To prepare fish soup you need a base. For the base, you need to prepare a broth of fish with onions and carrots, cook over low heat for 30 minutes, and constantly skim off the foam during cooking so that the broth is clear.

Add chopped potatoes and spices to the broth and cook for 25 minutes. Cut the fish fillet into layers and place in a pan. Cook the fish soup for 10-15 minutes, add herbs and garlic. After 10 minutes the ear is ready to eat.